KOVANLARDAN VE MARKETLERDEN ALINAN BALLARDAKİ ANTİOKSİDAN AKTİVİTE VE HİDROKSİMETİLFURFURAL (HMF) DÜZEYLERİNİN KARŞILAŞTIRILMASI

Yıl 2019, Cilt: 44 Sayı: 1, 86 - 92, 15.02.2019

Serap Ünübol Aypak , Aslıhan İnci Sema Bakırcı Evrim Dereli Fidan , Mert Soysal

https://doi.org/10.15237/gida.GD18056

Cited By: 4

Öz

Bu çalışmada; Aydın İlinde üretilen, doğrudan kovandan
alınmış 20 adet çiçek balı örneği ile marketlerde satılan 20 adet çiçek balı
örneği olmak üzere toplam 40 adet bal örneğinde antioksidan aktivite ve HMF
düzeyleri belirlenmiştir. Kovanlardan doğrudan alınan bal örneklerinde
antioksidan aktivite 16.54±1.52, HMF düzeyi 26.94±2.07 mg/kg olarak, market
ballarında ise antioksidan aktivite 22.04±0.59, HMF düzeyi 56.70±3.83 mg/kg
olarak tespit edilmiştir. Balların antioksidan aktivitesi  (P ˂0.01)
ve HMF düzeyi için (P ˂0.001) gruplar
arasındaki fark istatistiksel olarak önemli bulunmuştur. Kovan ballarının HMF
düzeyinin Türk Gıda Kodeksi Bal Tebliğine uygun olduğu, market balların HMF
düzeyinin ise tebliğde belirtilen düzeyden yüksek olduğu görülmüştür.

Anahtar Kelimeler

Aydın İli, antioksidan aktivite, bal, diastaz sayısı, hidroksimetilfurfural (HMF)

COMPARISION OF THE ANTIOXIDANT ACTIVITY AND HYDROXYMETHYLFURFURAL (HMF) LEVELS IN HONEY TAKEN FROM HIVES AND MARKETS

Öz

In this study, the antioxidant
activity and HMF levels of 20 honey samples directly taken from hives and 20 of
those offered for sale in the stores in the province of Aydın, which were total
of 40 honey samples. The antioxidant activity in the honey samples directly
taken from hives was found as 16.54±1.52, HMF content was found as 26.94±2.07
mg/kg. The antioxidant activity was found as 22.04±0.59, HMF content was found
as 56.70±3.83 mg/kg. The difference between the antioxidant activity (P <0.01)
and the HMF values (P <0.001) of the honey samples was found
statistically significant. The HMF level in the honey collected from the hives
were found to comply with the specifications set by the Turkish Food Codex
Communique on Honey, whereas the HMF level of the market honey was higher than
the level specified in the communiqué. 

Anahtar Kelimeler

Antioxidant activity, Aydın province, diastase number, honey, hydroxymethylfurfural (HMF)

Kaynakça

• 1- Abdulkhaliq, A., Swaileh, K.M. (2017). Physico-chemical properties of multi-floral honey from the West Bank, Palestine. Int J of Food Prop, 20(2): 447–454.Anonymous (2002). Bal Türk Standardı TS 3036 Mart 2002, 1.Baskı ICS 67.180.10.Aydın, B.D., Sezer, Ç., Oral, N.B. (2008). Kars’ta satışa sunulan süzme balların kalite niteliklerinin araştırılması. Kafkas Üni Vet Fak Der, 14(1): 89-94.
• 2- Batu, A., Küçük, E., Çimen, M. (2013). Doğu Anadolu ve Doğu Karadeniz Bölgeleri Çiçek Ballarının Fizikokimyasal ve Biyokimyasal Değerlerinin Belirlenmesi.GIDA, 8(1),52-62.
• 3- Bertoncelj, J., Dobersek, U., Jamnik, M., Golob, T. (2007). Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey. Food Chem, 105(2):822–8.
• 4- Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsı, F., Ferrari, G., Hamdi, S. (2014). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arab J Chem, https://doi.org/10.1016/j.arabjc.2014.08.011 (12/11/17)
• 5- Brudzynski, K., Miott, D. (2011). The recognition of high molecular weight melanoidins as the main components responsible for radical scavenging capacity of unheated and heat treated Canadian honeys. Food Chem, 125(2): 570–575.
• 6- Chakir, A., Romane, A., Barbagianni, N., Bartoli, D., Ferrazzi, P. (2011). Major and trace elements in different types of Moroccan honeys. AJBAS, 5: 223–231.D’arcy, B. (2007). High-power ultrasound to control of honey crystallisation. Rural industries research and development corparation. ISBN 1 74151 541 6. ISSN 1440-6845. Australia. p.140. 7- Dzugan, M., Sowa, P., Kwasniewska, M., Wesolowska, M., Czernicka, M. (2017). Physicochemical Parameters and Antioxidant Activity of Bee Honey Enriched With Herbs. Plant Foods Hum Nutr, 72(1): 74–81.
• 8- Ferreira, ICFR., Aires, E., Barreira, J.C.M., Estevinho, L.M. (2009). Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chem, 114(4): 1438-1443.
• 9- Flores, M.S.R., Escuredo, O., Seijo, C.M. (2015). Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys. Food Chem, 166(1): 101-106.
• 10- Gheldof, N., Wang, X.F., Engeseth, N.J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem, 50(21):5870–7.
• 11- Jimenez, M., Beristain, C.I., Azuara, E., Mendoza, R.M., Pascual, L.A. (2016). Physicochemical and antioxidant properties of honey from Scaptotrigona mexicana bee. J Apic Res, 55(2): 151–160.
• 12- Juan-Borrás, M., Domenech, E., Hellebrandova, M., Escriche, I. (2014). Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and Tilia honeys. Food Res İnt, 60: 86–94.
• 13- Kahraman, T., Buyukunal, S.K., Vural, A., Altunatmaz, S.S. (2010). Physico-chemical properties in honey from different regions of Turkey. Food Chem, 123(1): 41–44.Karadal, F., Yıldırım, Y. (2012). Balın kalite nitelikleri, beslenme ve sağlık açısından önemi. Erciyes Üniv Vet Fak Derg, 9(3):197-209.
• 14- Karkacıer, M., Gürer, F., Özdemir, F. (2000). Farklı balların HPLC yöntemi ile belirlenen şeker içerikleri kullanılarak tanımlanması. GIDA, 25(1): 69-73.
• 15- Kayacier, A., Karaman, S. (2008). Rheological and some physicochemical characteristics of selected Turkish honeys. J Text Stud, 39 (1): 17-27.
• 16- Khalil, M.I., Alam, N., Moniruzzaman, M., Sulaiman, S.A., Gan, S.H. (2011). Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys. J Food Sci, 76(6): 921-928.
• 17- Kishorea, R.K., Halima, A.S., Syazanaa, M.S.N., Sirajudeen, K.N.S. (2011). Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources. Nutr Res, 31(4): 322–325.
• 18- Korkmaz, S.D., Küplülü, Ö. (2017). Effects of storage temperature on HMF and diastase activity of strained honeys. Ankara Üniv Vet Fak Derg, 64: 281-287.
• 19-Kowalski, S. (2013). Changes of antioxidant activity and formation of 5- hydroxymethylfurfural in honey during thermal and microwave processing. Food Chem, 141(2): 1378-1382.20- Küplülü, Ö., Kahraman, S.D. Süzme Ballarda Muhafaza Sıcaklığının HMF Değeri ve Diastaz Aktivitesi Üzerine Etkisi- Ankara Üniversitesi. Bilimsel Araştırma Projesi. Proje, 2011.
• 21- Lachman, J., Orsak, M., Hejtmankova, A., Kovarova, E. (2010). Evaluation of antioxidant activity and total phenolics of selected Czech honeys. Food Sci Tech, 43(1): 52–58.Mandal, M.D., Mandal, S. (2011). Honey: its medicinal property and antibacterial activity. APJTB, doi:10.1016/S2221- 1691(11)60016-6.
• 22- Manzanares, A.B., García, H., Galdón, B.R., Rodríguez, E.R., Romero, C.D. (2014). Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain. Food Sci Tech, 55(2): 572–578.
• 23- Meda, A., Lamien, C.E., Romito, M., Millogo, J., Nacoulma, O.G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem, 91(3): 571–577.
• 24- Moreira, R.F.A., Maria, C.A.B., Pietroluongo, M., Trugo, L.C. (2007). Chemical changes in the non-volatile fraction of Brazilian honeys during storage under tropical conditions. Food Chem, 104(3): 1236–1241.
• 25- Okan, O.T., Varlıbaş, H., Öz, M., Deniz, İ. (2013). Antioksidan Analiz Yöntemleri ve Doğu Karadeniz Bölgesinde Antioksidan Kaynağı Olarak Kullanılabilecek Odun Dışı Bazı Bitkisel Ürünler. J Fac For Istanbul U, 13(1): 48-59.26- Pasias, I.N., Kiriakou, I.K., Proestos, C. (2017). HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration. Food Chem, 229: 425–431.
• 27- Silva, L.R., Bideriya, R., Monteiro, A.P., Valentao, P., Andrade, B. (2009). Honey from Luso region (Portugal) phsicochemical characteristic and mineral contents. Microchem J, 93(1): 73-77.
• 28- Tornuk, F., Karaman, S., Öztürk, I., Toker, O.S., Tastemur, B., Sağdıc, O., et al. (2013). Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile. Ind Crops Prod, 46: 124–131.
• 29- Türkmen, N., Sarı, F., Poyrazoglu, E.S., Velioglu, Y.S. (2006). Effects of prolonged heating on antioxidant activity and colour of honey. Food Chem, 95(4): 653–7.Wang, X.H., Gheldof, N., Engeseth, N.J. (2004). Effect of processing and storage on antioxidant capacity of honey. J Food Sci, 69(2): 96–101.
• 30- White, J.W. (1979). Spectrophotometric Method for Hydroxymethylfurfural in Honey. J AOAC Int, 62(3):509-514.
• 31- Yücel, Y., Sultanoğlu, P. (2013). Characterization of honeys from Hatay Region by their physicochemical properties combined with chemometrics. Food Biosci, 1: 16–25.